Combine beef, Kikkoman Soy Sauce, spring onion, garlic and egg yolk in a bowl, season to taste and mix with your hands to combine well.
Form into 4 even patties, flattening in the centre, then refrigerate to rest (30 minutes)
In a sauce pan, reduce down the 100ml Kikkoman Teriyaki Sauce by half
Make the quick ginger cucumber pickles. Drain before using
Heat oil in a large frying pan over medium-high heat or pre-heat a BBQ flat plate and brush with oil, add burger patties and cook until browned (1-2 minutes).
Turn and cook brushing generously with the reduced Kikkoman Teriyaki sauce until just cooked through and glazed (1-2 minutes)
To serve, spread burger bun bases with mayonnaise to taste, top each with a burger patty, then sriracha, cucumber pickles, extra spring onions and lettuce, sandwich with bun tops and serve hot
Ginger cucumber pickles
For quick ginger cucumber pickles, stir vinegar, sugar, ginger and 50ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil; add cucumber and stir to combine.
Transfer to a container and refrigerate until chilled.
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